Several years ago, my wife started making a Good Housekeeping Cranberry-Apple Chutney to go with Thanksgiving Dinner. (http://www.goodhousekeeping.com/recipefinder/cranberry-apple-chutney-recipe) Since she is no longer able to cook, she asked me to make it for Thanksgiving. It was so good, I made it again to go with our Christmas ham dinner. I love it, and it's really easy to make:
Ingredients
- 5 oz. of pearl onions (1&1/2 cups) (I bought the Birds Eye all natural frozen version)
- 8 dried Calimyrna figs, chopped (1 cup)(I used Kalamata Crown Figs)
- 1&1/2 cups waters
- 1 cup sugar
- 2 tbsp cider vinegar
- 1 tsp coriander seeds
- 2 medium Pink Lady or Gala apples, peeled and chopped (2&1/4 cups)
1 bag (12 oz.) cranberries (3 cups) picked over
Directions
1. (This first step is only necessary if you buy fresh pearl onions. For the frozen ones, I used the simple stove top cooking instructions on the package. This undoubtedly makes the preparation much faster.)
Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook uncovered for 2 minutes. Drain onions and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of onion; squeeze from opposite end. Onion will slip out of skin. Repeat with remaining onions.
2. In a 5-quart saucepan, stir together figs, water, sugar, vinegar, and coriander seeds until sugar dissolves. Heat to boiling; then add onions and apples. Reduce heat to medium-low; simmer 25 minutes or until apples are tender. Add cranberries and simmer 10 minutes or until a few cranberries pop; stirring occasionally. (Instead of just letting a few cranberries pop, I waited until most had popped, creating a thick sauce.) Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days.
There were 10 of us for for both Thanksgiving and Christmas dinner. This was enough for all, with lots left over. My wife and I enjoyed the leftovers for 3 days.
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